SPICY CHICKEN CHILI RECIPE SLOW COOKER RECIPES

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SLOW-COOKER SPICY PORK CHILI RECIPE: HOW TO MAKE IT



Slow-Cooker Spicy Pork Chili Recipe: How to Make It image

Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

2 pounds boneless pork, cut into 1/2-inch cubes
1 tablespoon canola oil
1 can (28 ounces) crushed tomatoes
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped onion
2 cups beef broth
1 can (4 ounces) chopped green chiles
1 tablespoon chili powder
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 cup minced fresh cilantro
Shredded cheddar cheese, optional

Steps:

  • In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

Nutrition Facts : Calories 395 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 1055mg sodium, CarbohydrateContent 34g carbohydrate (9g sugars, FiberContent 8g fiber), ProteinContent 39g protein.

SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING



Slow Cooker White Chicken Chili Recipe - NYT Cooking image

This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.

Provided by Sarah DiGregorio

Total Time 6 hours

Yield 6 to 8 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt
10 garlic cloves, finely chopped
1 jalapeño, minced
3 (4-ounce) cans chopped green chiles, hot, mild or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2 (14-ounce) cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped fresh cilantro (about 1 small bunch), optional
1 lime, juiced (about 2 tablespoons)
Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving

Steps:

  • In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
  • Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Nutrition Facts : @context http//schema.org, Calories 370, UnsaturatedFatContent 5 grams, CarbohydrateContent 35 grams, FatContent 11 grams, FiberContent 7 grams, ProteinContent 34 grams, SaturatedFatContent 4 grams, SodiumContent 935 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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